The Science Behind Souffles - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 18 кві 2016
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - Навчання та стиль
I really like him, he makes everything clear and simple.
Indeed
Nooo why didn't you show us the interior?!
+Josiane Guay Exactly my thoughts!! That's basically the whole reason I clicked this video :P
Lol seriously that's the best part!
+Josiane Guay Exactly!
haha we need more women like you in the world you my lady are amazing with your comment xD
Josiane Guay ikrrrrr
Love this series! Can you make a video explaining how humidity affects baking, and how to adjust recipes according to the humidity and/ or altitude? Thank you!
Omg...Ikr...I want an episode of that too!
***** woah......Im living in Asia and its really really hot here...It would be great if there would be an episode about humidity!
Yes please me too.. Thanks for the idea.
You'll have to ask a food scientist about that....this guy didn't speak about science at all....just how to. Misleading title...borderline clickbait.
@@baritonebynight Not borderline, it's the epitome of clickbait. Literally only titled that way to get loads of views it wouldn't otherwise, from people looking for something that isnt in the video at all.
when you butter and sugar your ramekins at the beginning put them in the fridge and don’t take them out til you are ready to fill them. It can make the difference in success or failure.
Yep. The edges of his soufflés were breaking up. Ramekins should have been chilled and the cream as well. There are going to be a lot of soufflés being made with broken edges 😂
Butter them once with soft butter brushing upwards in strokes, and put in the freezer. Then make your meringue etc. Take them out of the freezer then butter again ensuring the insides are fully coated, again with upward strokes of the brush, before applying the sugar coating. Then put the folded mixture in - ideally with a piping bag - and bang the ramekins hard a few times on the bottom to allow to settle, top up to the rim of the ramekin if necessary, smooth the surface, and run your finger around the inside top edge of the ramekin taking care to leave the coating of butter/sugar intact. After that they will rise to at least twice the height of those in this video, or double the height of the ramekin, like mine do
Wow... thanks for the tip!
@@simonh6371 That's how I do mine. I love souffle's...all kinds!
@@simonh6371 wow, thanks for the tip, I will make it your way next time
I love this! I love how he explains each ingredient, step by step, and the result how it plays into creating a souffle. Thank you!
Best souffle video ever. Very tecnical and precise instructions.
Very nice! I love how you give the directions and respectful of the techniques being used in this food preparation. Food is art, love, and science in one and you are just that! I love it thank you for the tutorial.
Love this guy. Such a good teacher.
Someone show this video to Clara Oswald.
Shayna O can u please explain idk
Eggs-terminate
Shayna O AHHHHHHHHHHH
Insensitive
I’ll do it
I love him so much! it feels like he really wants us to learn and do this at home
I love your beautiful little flavour displays! Perfectly arranged! Everything looks so clean and shiny in your videos!
Wow, you definetely rock with this amazing and useful tricks and tips. Congrats. Fantastic recipe.
Jealous of your mixer. My chef made me whip egg whites by hand.
BLT4LIFE
Avaste Ye! so you can whip egg without a mixer
h4lth it takes forever though
@Ryan
30 seconds, get @ me
BLT4LIFE When you mix it by hand, your hand starts aching into the first 30 seconds
Hmmm, you forgot to explain the when you butter the ramekins it is very important to brush the butter from the base to the top in single strokes. It helps the souffle rise evenly up the ramekin.
no that doesnt really matter
@@ryangarvey8207 Oh! I started doing that and I find that mine rise evenly from the sides now. I changed nothing else, and it really seems to work for me.
I guess even if it doesn't matter, it wouldn't hurt to try it.
You're the best Thomas, thanks for these videos!
The video was great but when a videos title is "the science behind" you want to see some real scientific explanation, this is a ordinary cooking/baking video.
I can't believe you took the Title serious....
I can't believe you didn't.
@@baritonebynight Think about it, this is a food channel, so if you see the word "Science" in the same sentence with food, it's obviously a joke buddy, they just want people to watch...
@@mindhunter8772 cooking is science it's chemistry buddy
@@mindhunter8772 There is science in everything... just not this video, in which the first 2 words of the title are 'The science'.....
That aside, I enjoyed the video.
Well explained. Simple with no chefspeak. Thank you!
I love your videos. You are so precise. Just brilliant 😊
i love how explains everything!!!!
"You can flavour this base, in so many different ways." Kind of poetic 🤔😂😂😂
Hababa ublababa 😂😂😂😂
Love kitchen conundrum so much!
Thank you, Thomas! I see this in the challenges on Master Chef USA each season. Always wanted to see slowly how it's made, other than Ramsey's recipe. 😀 This is simple and awesome! Love your videos. I learn so much. I've made several things from you, and my husband and our children LOVE it all! Thank you, again.
I loved this video because of the chef. Instructions are very clear. Thank you!
Hi Thomas, your videos are brilliant! I just made my first Japanese souffle cheesecake but watched your video on meringue beating and it absolutely made a difference to my cake which turned out so well. I am watching calories and health issues for my husband and myself and we eat a lot of salmon. I'm going to try a olive oil based, non-egg yolk salmon mixture with addition of the stiff peak egg white mixture. Can i ask if there is a perfect ratio for base to meringue I need to know to ensure a good result, and what temperature I should bake it at?..i am keen to try both tinned and fresh salmon. Thank you in advance, a new fan from Singapore!
love the explanation of the science!
It’s one of my fav- @chef - I am
Definitely going to try this !! 🙏 for this wonderful clip
Very helpful! I beat my whites like crazy start to finish, thanks for the info to start slowly!
Love watching these!
Many thans! I learn so much from watching you!!
perfect recipe thank you so much
Really enjoy these science based videos!!
Delicious! I love making soufflés.
He just makes cooking so easy to understand, i wanna do something like this on my channel , not sure i will be able to.
this video and this channel is what i have been looking for❤❤❤
I like his work!!
I like the way he explains the reason of the method, I've never known to slowly rise speed of egg white whisking
I've loved each kitchen conundrum and the way Thomas actually explains in detail the science behind every action
I love you Thomas Joseph! 💕
I was watching when you added the chocolate and thinking "Oh come on, use some zest, it is already there!!"
EXCELLENT GOOD, INSTRUCTION DUDE, MORE POWER TO YOU, GOD BLESS.
How we can live without you Thomas
Thomas is great! Thank you for the clear-cut video :) :)
i don't know a thing about cooking but this video is amazing... subscribed !
What a great and informative channel.
Great quality and info man thanks
I used this recipe to make a date soufflé and it was a success :D I might reduce the sugar next time as the dates are already sweet but this was a good base recipe. Thank you for the video!
This guy got it down to science. Great video. Please bring him back with more.
You're simply AMAZING:)
Awesome..thank u
Awesome Recipe.
I was really excited to try this, so i followed each step and they tasted pretty good, they did rise up in the oven but as soon as i took them out they fell down and they took the exact same size they had when i put them in the oven.
Great video. Thank heaven we No. 1 Rise in Dallas for soufflés. Thanks
Very good chef thanks 👍👍👍🏻👍
I think you cannot name the series as 'The Science Behind...' because there's not much scientific explanation of the recipes that it should have.
Georgia Andrea watch the chocolate Cake difference between dense and light + airy
Wrathlands X But I wanted to know how everything happens not how to make it, I have Gordon Ramsay for that.
Agreed. I was expecting this video to be a little more Alton-Brownish. Plus, Gordon's recipe is much simpler.
Yeah this isn't science it's just regular baking tips without an actual scientific explanation behind them. Frustrating
Georgia Andrea and he did not put any butter in the ramecan
Love it!!!
2:45. Like the way he says creamsicle flavour.
Yummy! I love making souffle but I use vanilla sugar instead of beans
I love these videos
I just made this i did a third of the recipe and made it a tiny it simpler it's delicious and filled with runny chocolately delicousness, Thanks for the delicous recipe!
it shouldn't be runny ....
Where is ingredients . I can't even find on his website
i think they meant, after they cooked it they filled the inside with running chocolate
Mr Joseph,
very helpful :)
i adore your videos
Hey! I recently discovered this channel and like a lot of the recipes. Is there anywhere that the recipes are written down so we can follow these directions?
Like ur kitchen and great vid.
Best souffle ever the recipe is out of this world
I've made soufflé a couple of times with different recipes; I've never had any trouble with them, but i don't remember either involving boiling milk/making pastry cream
i don't think i've ever actually had a soufflé
Im glad I found this guy
hi
what camera are you using? and what lense? it is amazing and i love your channel
please tell me
I would suggest that you add a little cold milk to the egg yolks sugar and flour so that it doesnt form a tight clump when mixing together. Your pastry cream will be smoother.
That was a 'large' chocolate block :O
Sumaiya Iqbal ikr I wanted to comment that lol 😂
freeze the ramekins after dusting .it will give you better results
these are so addicting
Hello there, i just wanted to let you know that i appreciate what you did here. Most cookers/bakers would say use whatever flavor you like and i am like, but i don't know what is appropriate to use?! You the expert chef on the other hand, gave us some options which was really cool. Have a great day ! :)
The Soufflè!!! what else?! thanks for the tricks
Can you apply the principles behind the dessert souffle that you demonstrated to a savory souffle?
Hi Thomas, I have a quick question. I'd attempted to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there was water condense at the bottom of the soufflé, was that normal?
The part I've never understood is the timing for getting these to the table. Do I prepare the ramekins and put them in the fridge until it's time to have dessert or do I have to make this while I'm having a dinner party?
It is 3:33 PM!!! Sorry I just thought this is such a special minute😂😂
In case u didn't know the reason he tempered it is because he doesn't want the mixture to crudle because it will ruin the soufflé
Chloe Lam I once made eggnog without properly tempering it and it came out with Chunky almost scrambled egg like bits 😭
Has anyone made this? I’ve made his lava cake recipe and it came out phenomenal and now I’m thinking of making this but idk how the center looks
I've always been taught that adding flour to your confectioner's cream is a sin (I use cornstarch instead). My question is: since the cream you're making is actually going to be a base for the soufflé, is the flour needed? Could I do this with some leftover confectioner's cream (aka with cornstarch)?
i heard adding a drop of vinegar is useful for stabilizing the meringue so the souffle won't easily deflated also it can be served a bit cold(er). is it true?
Same to lemon juice, any axitic would help stablize egg white
hey... this give me idea. I have bunch of guava in my refrigerator. maybe I can use that to make souffles.
Awesome video as always, the channel is great, just a request.....the sound is always low and its really dificult to listen especially using a laptop or a tablet.
I noticed that you didn't bother with the foil/parchment collar, which was de rigeur in every soufflé recipe that I was taught. Is it no longer needed or...?
Why do you have to be quick in serving the souffles? Also instead of those cup things, could you use cupcake liners to bake them in?
Could you prepare the batter all the way and then store away in the fridge, then bake the next day?
WOW!
I failed, I don't think I can make it again.
i love this guy. i only subbed for him
HEY could you possibly make a video for how to make kouign amann?
Great recipe! Really easy to follow! :) I had a question though. Is it possible to store the batter in the fridge a night before I bake them for guests?
Yes you can store the batter a night before. Make sure to cover it with a blanket, read it a bedtime story & kiss it on thd cheek.
You only need to make the meringue fresh.
Also, I don't know why Im responding to a 5 year old comment...lol
But there you go 😁
If you were just using vanilla extract, would you have to heat it up?
I don't even have an oven but I keep clicking on these videos??
Hi! thanks so much ...7 ounce of chock chips you meant ? Not melted right.?
I have a Ktichen Conundrum. I'm trying to recreate these square fruit flavored jelly candies wrapped in rice paper I had in Hong Kong. I'm tried gelatine but it's too chewy, I tried agar agar but they came out too crumbley. The texture I want is a tender jelly but firm candy that's easy to bite through, no chewiness, no crumbliness, rather sticky. Would corn syrup and less agar agar work? Fruit juice?
can you please write down the exact ingredients in the description box below 🙏
Would the difference in sized eggs make any differences in the souffle?
I have made souffle a couple of times now, and I have done everything according to the recipe. But it tasted too eggy for some reason. Help appreciated.
how about a savory souffle? would that change the pastry base of the souffle?
Yeah instead of Creme patisserie or pastry cream you would make the base from a bechamel sauce and then proceed the same way with the egg whites and flavour it with cheese or anything else you'd like.
Nur La grande thank you!
About the meringue, it's true that if you whisk many white egg (About 15 or more) the meringue cannot have fluffy texture? Sorry for bad english
Nero Warchaos no I don't think so,,I'm not a professional but it doesn't matter about the amount of egg whites, they'll just need a longer time of beating them because there is more